Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose

The impact of osmotic dehydration to water activity (a w) at 0. 97 or 0. 94 with glucose or trehalose solutions on structure (optical and transmission electronic microscopy observations), rheological properties (small-scale dynamic oscillatory and creep/recovery measurements and large-scale compress...

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Detalles Bibliográficos
Autores principales: Vicente, S., Nieto, A.B., Hodara, K., Castro, M.A., Alzamora, S.M.
Formato: JOUR
Materias:
Apple
Glucose
Osmosis
Rheology
Structure
Trehalose
Water mobility
Apple tissue
Creep compliance
Electronic microscopy
Material parameter
Material property
Osmotic agents
Osmotic dehydration
Osmotic treatment
Plasmolysis
Proton transverse relaxation
Rheological property
Rupture stress
Small-scale dynamics
Trehalose solution
Water activity
Deformation
Dehydration
Elasticity
Light transmission
Nuclear magnetic resonance spectroscopy
Structure (composition)
Tissue
Fruits
Malus x domestica
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_19355130_v5_n8_p3075_Vicente
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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